Title:	Utilization of cupuacu-seeds as raw material for chocolate-like products: variability of morphological traits and biochemistry of aroma potential.
Authors:	REISDORFF, C. ROHSIUS, C. MULLER, S. SOUZA, A. das G. C. de
Affiliation:	University of Hamburg; APARECIDA DAS GRACAS C DE SOUZA, CPAA.
Date Issued:	2000
Citation:	In; GERMAN-BRAZILIAN WORKSHOP ON NEOTROPICAL ECOSYSTEMS, 2000, Hamburg. Program and abstracts... Hamburg: University, 2000.
Pages:	p. 63
Description:	Study carried out at Embrapa Amazonia Ocidental (Manaus-AM-Brasil) on the cupuacu-seeds as raw material for chocolate-like products. The results reveal that cupuacu-seeds posses the biochemical potential to be used as raw material for chocolate-like products. However, simple application of the fermentation practices known from cocoa will not lead to a satisfactory yield of aroma precursors. There are some particular characteristics of cupuacu seeds, which must be met by appropriate fermentation procedures.
Thesagro:	Aroma Chocolate Cupuaçu Processamento Propriedade Organoléptica Semente Theobroma Grandiflorum
NAL Thesaurus:	smell
Keywords:	Brasil Amazonas Manaus Seed Organoleptic properties Flavour Processing
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CPAA)